Weeknight Meal Expert Aviva Goldfarb Talks Cooking Strategy

When adding dry spices to a recipe, never measure or shake them over a boiling pot as the moisture and humidity from the pot may affect the color and flavor of the remainder of the bottle.

When you halve oblong vegetables such as zucchini or carrots, halve them lengthwise and put the flat sides down on the cutting board for quick, easy , and safe slicing.

To peel an onion easily, slice off both ends with a sharp knife. Score the skin and outside layer of the onion from end to end with a knife. Then peel the skin and outer layer with your fingers.

To get beautiful grill marks on your meat, don't move it at all before flipping it. To get crosshatches, rotate meat 1/4 turn before flipping it.

The easiest way to get the flesh from an avocado is to slice it in half lengthwise, remove the pit, and scoop out the flesh with a large spoon.

Planning

If you plan to freeze a casserole, completely cool it first to avoid condensation.

To keep guacamole from turning brown, cover it tightly until you are ready to serve it.

Cucumbers will last longest if you store them in an unsealed plastic produce bag in the crisper drawer of your refrigerator. They are freshest when eaten within five days of purchase.

Using small amounts of strong cheese is a great way to add flavor without excess fat and calories. If you anticipate that you won't use a package of cheese in a timely matter, freeze it! Just be sure to press out as much air as possible before sealing the package or freezer bag.

If you've got extra lemons or limes sitting around and don't want that flavorful juice to go to waste before they go bad, freeze them! Just cut them into quarters and put them in a single layer on a baking sheet. Place them in the freezer until frozen. Then place the fruit in a freezer-safe bag to store in the freezer until you need a squeeze of fresh flavor for whatever dish you're fixing.

Before juicing an orange, lime, or lemon, use a microplane or fine grater to remove the zest. You can refrigerate fresh zest for 3 days or freeze it for up to a month. Use the ready-and-waiting zest to add flavor to dressings, marinades, and stir-fries.

Shopping

As fresh shrimp can be a bit costly, buy it frozen or purchase it fresh when it's on sale at your store and then freeze it until needed. Raw shrimp can be frozen for 4 to 6 months.